Nationale Nacho Dag

Here at the editorial office, Taco Tuesday is a real concept. Not that we weekly work our way through a stuffed taco with greasy fingers, on the contrary, it just sounds so cozy. Let today be both National Nacho Day and Taco Tuesday. That calls for a nice recipe. Skip that boot camp (you can do that tomorrow morning too) and snuggle up warm against your loved one tonight. With greasy fingers. You'd be crazy not to do it.

Nachos

• 1 bag of tortilla chips
• 1 red onion
• 1 avocado
• 2 limes
• salt
• can of corn
• can of black beans
• 1 red chili
• a handful of coriander
• handful of mint
• 5 tbsp Greek yogurt
• ground black pepper
• optional: grated cheese

1. Preheat the oven to 180 degrees or use the grill setting.

2. Take a large baking dish and put the nachos in it.

3. Slice the red onion into thin half rings and the avocado into small pieces.

4. Squeeze the juice from the limes and mix this with the onion and avocado.

5. Drain the black beans and rinse them. Also drain the corn and add both to the onion mixture.

6. Season with salt and a little olive oil.

7. Finely chop the chili (with or without seeds, depending on how spicy you want it) and add that to the mixture.

8. Place the dish with chips (with or without cheese) in the oven for 10-15 minutes.

9. Mix the Greek yogurt with freshly ground black pepper.

10. Chop the coriander and mint finely.

11. Remove the dish from the oven and top with the bean mixture, the Greek yogurt, and garnish with the mint and coriander.